NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

2 cups Cauliflower florets

0.5 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Ground turmeric

1 tbsp Warm water

1 tbsp Hemp hearts

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain the extra firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a large bowl, toss the tofu cubes and cauliflower florets with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is crispy and cauliflower is tender.

• 5

  While the vegetables roast, whisk together the tahini, lemon juice, ground turmeric, and warm water in a small bowl until the sauce is smooth and pourable.

• 6

  Transfer the roasted tofu and cauliflower to a serving bowl, drizzle generously with the turmeric-tahini sauce, and garnish with hemp hearts and fresh parsley.